Warm Wild Rice Salad with Roasted Red Cabbage, Griddled Pears and Crispy Blue Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the wild rice and brown rice blend in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 30-35 minutes until the rice is tender and the liquid has been absorbed. Let it rest covered for 5 minutes, then fluff with a fork.

3. 3

   While the rice cooks, toss the red cabbage with 1 1/2 tablespoons olive oil, half of the thyme, 1/2 teaspoon salt, and some black pepper. Spread it on the tray and roast for 20 minutes at 220 °C / 425 °F, stirring halfway through, until tender and lightly caramelized.

4. 4

   Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Remove and set aside.

5. 5

   Heat a skillet or griddle over medium-high heat. Brush the pears with 1/2 tablespoon olive oil and cook for 2-3 minutes per side until golden but still holding their shape. Set aside.

6. 6

   Place the crumbled blue cheese on one side of the tray or in a small ovenproof dish and broil/roast it for 3-4 minutes at 220 °C / 425 °F, just until warmed through and lightly browned at the edges.

7. 7

   In a small bowl, whisk together the honey, sherry vinegar, Dijon mustard, the remaining 1 tablespoon olive oil, the rest of the thyme, 1/2 teaspoon salt, and black pepper to taste until emulsified.

8. 8

   In a large serving bowl, combine the cooked rice, roasted red cabbage, and arugula. Add half of the vinaigrette and toss gently.

9. 9

   Arrange the griddled pears, toasted walnuts, and crispy blue cheese on top. Finish with the remaining vinaigrette and serve right away.